Become a key player in a culinary team-focused on seasonal, local ingredients. As Sous Chef, you’ll craft exquisite dishes while ensuring kitchen excellence in a scenic remote location.
This role requires a culinary leader with at least 2 years in a supervisory position, ready to enhance menu designs using diverse local ingredients. Collaborating with the Head Chef, you will manage kitchen operations, staff training, and ensure quality control during food preparation. Your leadership will directly impact guest experiences in an immersive cultural environment.
Key Responsibilities:
• Lead kitchen operations in Head Chef’s absence
• Oversee staff training and conduct briefings
• Design menus featuring Haida ingredients
• Manage food orders and inventory
• Ensure health and safety regulations adherence
Requirements:
• Minimum 5 years in a lodge or restaurant
• 2 years in a culinary leadership role
• Food Protected Level 1 certification required
• Experience with diverse dietary needs
• Strong problem-solving and communication skills
Contribute to an elevated dining experience while working in a unique culinary setting that values cultural heritage and quality.
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📌 Elevate Culinary Skills as a Remote Sous Chef in Nature (Tlell)
🏢 HaiCo
📍 Tlell